A new study from the University of California, Riverside suggests that common dietary proteins found in many pantry staples could help combat cholera infections.

Researchers found that a high-protein diet rich in casein and wheat gluten may "disarm" cholera bacteria, potentially reducing infection levels by as much as 100-fold according to the study findings.

Casein is a protein commonly found in dairy products like milk and cheese, while wheat gluten is present in many bread and pasta products. These proteins are readily available in typical household pantries and form part of many people's regular diets.

The research focuses on how these specific proteins interact with cholera bacteria, though the exact mechanisms behind this protective effect require further investigation. Cholera remains a significant public health concern in many parts of the world, particularly in areas with poor sanitation and limited access to clean water.

The study adds to growing research into how dietary interventions might help prevent or reduce the severity of bacterial infections. However, researchers have not yet determined optimal dosages or specific dietary recommendations based on these preliminary findings.